BritishDessert
Bakewell tart
A classic British Bakewell tart starts with a simple shortcrust pastry base, spread with raspberry jam, and topped with a rich almond frangipane. The pastry needs a quick chill, so plan for that, but the filling comes together quickly. Once baked, the top should be golden with toasted flaked almonds, and the inside tender. It’s a straightforward bake that’s always a crowd-pleaser.
Method
7 steps · 39 min total
- 01
Make the Pastry
To start the pastry, measure the 175 g plain flour into a bowl. Add the 75 g chilled butter, cut into small pieces, and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Gradually add 2-3 tbsp cold water, mixing until it comes together to form a soft dough.
